Black Bean Avocado Enchiladas

This recipe mostly comes out of cans, so all the seasoning is already done for you.  You need a casserole dish, cake pan, or some sort of deep dish for this.  I used 1&1/2 avocados and most of the can of beans for 8 enchiladas. Use whatever type of cheese you like best.  I used cheddar jack.

Black Bean Avocado Enchiladas
Prep time: 20 minutes
Cook time: 6-7 mins

Ingredients:
Black beans, pre-seasoned (1 can)
Green enchilada sauce (1 can)
Avocado
Corn tortillas
Cheese, grated

1. Cut up the avocados lengthwise into slices about 1/2" thick.  Remove skin.

2. Heat a tortilla in a skillet over medium heat for a few seconds each side.  When it's warm use tongs to take it out.  Put in a couple slices of avocado, a spoonful or 2 of beans, and a sprinkle of cheese, then roll.  Continue until your casserole dish is full.

3. Pour enchilada sauce over the enchiladas then cover in cheese.  (It's not Tex-Mex if it's not smothered in cheese.)
4. Cover with a lid or plastic wrap and microwave on medium heat until the cheese on top is melted, about  6 or 7 minutes.

Tips:
-You NEED to heat the tortillas.  Cold tortillas will break when you try to roll them and then your filling will spill out and you will be sad.
-If you have an electric stove you can heat the tortilla directly on the burner but make sure the burner has warmed before you put the tortilla down or pieces of it will stick to the burner and it will come apart when you try to remove it.
-I heated each tortilla while filling and rolling the one before.  Just stand next to the stove and watch to make sure you don't burn your tortilla.
-Place the overlapping side of the first enchilada against the side of the pan and the others against the previous enchilada.  This way they will not unroll when you set them down and will not open at the bottom when you take them out the dish.